This is chef Frederic Souty’s recipe which he kindly gave to us year’s ago.
30g melted butter
150g caster sugar (plus 30g for the dishes)
300g pastry cream
65g unsweetened cocoa powder (Valrhona)
8 egg whites
50g icing sugar
1. Brush the insides of the soufflé dishes with melted butter.
2. Put 30g of sugar into a dish and rotate to coat the inside. Tip the excess sugar into the next dish and repeat. Coat all the dishes.
3. Preheat the oven to 190C/350F/Gas 3 and heat a baking sheet on the middle shelf.
4. Put the pastry cream into a wide-mouthed bowl and reheat to tepid in a bain-marie. When the cream is warm, whisk in the cocoa.
5. Separately, beat the egg whites until half-risen, add the remaining caster sugar and beat into semi-firm peaks.
6. With a spatula, fold one-third of the egg whites into the chocolate pastry cream, then delicately fold in the remainder.
7. Pour the mixture into the dishes and smooth the surface with a knife. Ease the mixture away from the ege of the dishes with the tip of a knife.
8. Place the dishes on the hot baking sheet and cook the soufflés in the pre-heated oven for 7-8 minutes.
9. As soon as the soufflés come out of the oven, dust them with icing sugar.
10. Serve at once. If desired, accompany them with vanilla ice-cream or some double cream.
– You need to use good chocolate in this soufflé. Frederic used Valhrona chocolate, which is the favourite of the best chefs.
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